Yahoo, that’s what I wanna say today!

I just did my first morning talk show – Making Miso in da’Morning baby!  It was really fun, fo’sho I was super nervous and not going to remember what it is that I know, but the truth is that I’ve really got a great team here in Nashville.  Lena (my main squeeze here in the office/Convent Building), Lauren our fab stylist and make up artist and Julie and Marissa – slammin’ publicist hooked it all up and Tennessee Morning’s on Fox 17 showed me the way.

What I’m learning – ’cause I’m always learning – is that folks want to know, we all really want to take our power back and feel that we are actually participating in maintaining our health. I had no idea less than a year ago that I would be standing before so many people sharing in this way, but it really goes to show that opening up to new ideas and then taking the needed actions, create opportunities that we don’t even know exist!  I guess what I’m trying to say is that when I get down about my destiny all I’ve got to do is remember to open my mind and remain expansive, surrender and just enjoy where the road takes me.

I can’t wait to share the video clip with all of you that were unable to tune in this morning, however if you’d like to watch the Original Princess Know It All Miso Soup Video cooking Show, click here. Also the shopping list and recipe are listed below!

Hopefully next week we will be able to air today’s segment fo’ya’ll!

Download and print the shopping list here!

INSTRUCTIONS:

* Soak the Wakame and Shitake mushrooms in 1 cup of spring water (be sure to rinse off your Shitake mushrooms first). Slice the mushrooms once they have rehydrated, but first remove and get rid of the hard stems, leaving the caps to be sliced in to thin strips.
* Add the remaining 4 cups of water to the pot along with the water you used to hydrate the seaweed and the mushrooms (this water is important ’cause it’s got all the mineral from the seaweed in it).
* Bring it to a boil and then reduce the heat and let simmer for 10 minutes.
* Remove about a 1/4 cup of the broth and add the Miso to it, pureeing the Miso into the water by using a spoon (I use my soup ladle). Once it’s blended and dissolved I add it all back into the soup allowing it to SIMMER not boil, for less then 5 more minutes.
* Serve and garnish with scallions!